Lemon curd filled blueberry muffins

Lemon Curd:

• 200ml Lemon juice (150 if using store bought and 350 water)

• 300ml water

• 50g corn flour

• 30g brown sugar

• 100g caster sugar

• 120g margarine (I like the Flora block)

Blueberry muffins:

• 140ml oil

• 150g sugar

• 240 soy milk

• 280g flour

• 1tsp bicarbonate

• 1tsp baking powder

• Zest of 1 lemon

• 130g frozen blueberries

• 2tbsp of flour

Lemon curd:

1. Add your lemon juice and water to a pan

2. While it heats up, mix the cornflour and both sugar in a mixing bowl

3. When the juice comes to a boil, lower the heat and pour a tiny amount of it in the cornflour mix

4. Mix really well until all powder as disappeared and make sure there are no lumps

5. Pour this back into the pan with the rest of the juice/water

6. Stir constantly on low heat until bubbles come to the top and the curd has thickened

7. Cook for another minute while stirring

8. Take off the heat and add your margarine

9. Stir until the margarine is fully melted and mixed in

10. Set aside in a container and cover with cling film ( the cling film must touch and cover the whole top of the curd to avoid any pockets of steam that will harbour bacteria and create a skin)

11. Once it has cooled down to warm, put it away in the fridge

Blueberry muffins:

1. Preheat the oven at 180 for fan oven and 200 for conventional

2. In a mixing bowl mix together the oil, milk and sugar

3. Add the flour, bicarbonate of soda, baking powder and zest

4. Mix and scrape the bowl

5. Toss the frozen blueberries with 2 tbsp of flour

6. Fold the blueberries into the mix

7. Scoop into muffin cups

8. Bake for 15mn or until a skewer comes out clean

Assemble:

1. Once the muffins have cooled down but are still warm use a skewer/knitting needle or reusable straw to make space inside the muffin: insert the skewer and twist it around without making the opening bigger

2. With the lemon curd in a piping bag insert the end of the bag deep inside the muffin and squeeze the curd in